Tempeh Penyet

Tempeh  is a autentic and traditional soy product originally from Indonesia. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form, similar to a very firm vegetarian burger patty. Tempeh is unique among major traditional soy foods in that it is the only one that did not originate from the Sinosphere cuisine.

"It originated in today's Indonesia, and is especially popular on the island of Java, where it is a staple source of protein. Like tofu, tempeh is made from soybeans, but it is a whole soybean product with different nutritional characteristics and textural qualities. Tempeh's fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber, and vitamins. It has a firm texture and an earthy flavor which becomes more pronounced as it ages.Because of its nutritional value, tempeh is used worldwide in vegetarian cuisine, where it is used as a meat analogue" (source : wikipedia)

It's many variant food wich tempeh as a main ingredients. Now we can see  food from tempeh as a main ingredients, it's so easy to cook an delicious.....

Tempeh Mendoan
Mendoan is meaning half cook or medium rare (like a beef steak cooked).
350 ml vegetable oil

Here the recipe :
1 bar tempeh, cut thin and widen

For coating : mix all ingredients until mixture
100 multi purpose flours
1 tsp coriander powder
1 tsp garlic powder
1/2 tsp salt
2 tsp leek, chopped
120 ml water

How do :
Fill tempeh to coating flour and stir fry until firm (not too gold coating).

Oncom Saute

Oncom  is one of the traditional  foods of West Java (Sundanese) cuisine, Indonesia. There are two kinds of oncom: red oncom and black oncom. Oncom is closely related to tempeh; both are foods fermented using nuts as a main ingredients.

Black Oncom made of peanut and Red oncom made oh soya beans. They are have in common on terms to production process  

 "Usually oncom is made from the by-products from the production of other foods -- soy bean tailings (okara) left from making tofu, peanut press cake left after the oil has been pressed out, cassava tailings when extracting the starch (pati singkong), coconut presscake remaining after oil has been pressed out or when coconut milk has been produced. Since oncom production uses by-products to make food, it increases the economic efficiency of food production.

Red oncom reduces the cholesterol levels and suggesting effects in humans.

Black oncom is made by using Rhizopus oligosporus while red oncom is made by using Neurospora intermedia var. oncomensis.It is the only human food produced from Neurospora".

(source : wikipedia.com)

Now, let us use red oncom to cook.  Now I want to make some food with spicy taste, and I choose kemangi (basil leaves)  and green chilli as an additive to make my food more rich.

Satay

Yummmyyy......... its nature come out from my mouth when I am looking  satay.  One of a lot my favourite food from my lovely country, Indonesia.

A lot of kind satay from Indonesia. You can find it with different taste and ingredients from 34 province here, as a sample : 

- satay from Kebumen, a small city in central Java; you can taste tempeh as a sauce with chiken satay

- from Madura, a small island on east Java; you can taste spicy nut souce with lamb satay

- from Padang, on west Sumatera; you can taste savoury sauce from rice powder and  herbs with beef satay

- from Banten, a small city on west Java; you can taste many herbs with milky fish satay 

Wow... so many kind of satay.

Now I want to gave you one of a lot kind satay , we can say it 'Satay Bumbu Kecap'  from West Java or Satay with sweet soybean sauce.

Fermented Cassava and Purple Potato Sweet Chiffon

It's nice to bake on weekend.
So...I decide to baking Chiffon Cake with Fermented Cassava and Purple Potato Sweet as an addictive ingredients.
Here they are....

  

  

"Cassava is the third largest source of food carbohydrates in the tropics, after rice and maize. Cassava is a major staple food in the developing world, providing a basic diet for over half a billion people. It is one of the most drought-tolerant crops, capable of growing on marginal soils (source from wikipedia)"

Fermented Cassava, in my country we called it 'tape singkong' is a one of the many creation from cassava. With soft texture and sweet taste it can be make a great taste if we combine with cheese and coconut milk.

Here the recipe :

A :

6 eggs yolk

200 grams fermented cassava, mixture until soft

80 ml coconut milk

80 ml vegetable oil

1/2 tbs salt

120 grams all purpose flour

Mix all ingredients until mixture and soft.

B :

6 eggs white

120 grams white sugar

Whipped until soft peak.

Additional ingredient : 50 grams chedar cheese, choped

Mixing A and B ingredients until blended with spatula and fill it on chiffon brass and springkle with grater/chopped chedar cheese. Bake 60 min with 160 C.